ONIONS 
When a hamburger comes sizzling from the griddle and 
slips between the halves of the waiting bun there's just 
one thing needed to make it entirely perfect. A generous 
slice of onion. When a juicy steak rests on the platter, 
only smothering in onions remains to complete the delight 
it can bring to a hungry man. When a salad is flat and 
flavorless, a bit of chopped onion makes it right. Zest for 
food and the final touch to a grand meal may rest solely 
on the presence of green onions at the table. There's 
something about that onion that makes things live, that 
provides the charm of taste perfection. And when you ’’ 
stop to think about it, do you remember the way a good, 
big onion soaked in vinegar over night tasted on bread, 
all by itself? Try it, if you've never had that thrill. You 
might have to stay home from the party that night, but 
boy, it'll be worth it! 
There are two ways to grow onions. From seed, or from 
sets. It's a good idea to plant some of each, because from 
sets you'll get the best green onions, while seed makes the 
big ones to keep. You won't have to worry about varieties 
when you buy sets. Just choose your color. They come in 
white, yellow, and red. You should plant both sets and seed 
just as early as you can get them into the ground. You 
can't hurt onions by freezing, and they'll be the very first 
things out of your garden. 
When planting seed, the largest onion is Riverside Sweet 
Spanish. It's mild, and keeps well. Southport Globe 
comes in yellow, red, and white, and is egually good in 
each color. It keeps remarkably well,—all winter long, if 
you grew enough in the first place. For a small, pickling 
onion, White Portugal. • 
